Pizza Today - July 2018 - 36
Ohio-based firm works with the operator
to figure out what should be seen and what
should be hidden. The open part of the
kitchen and the behind-the-scenes sections
are designed to accommodate the kitchen
staff and the diners. "We go through the
exercise, if we move this here there is a
benefit to the customer, so operationally can
we live with that," he says.
ANOTHER TREND RELATED TO OPEN
KITCHENS IS COOLERS THAT DISPLAY FRESH
INGREDIENTS, SAYS BRENT LACOUNT, PRINCIPAL AT DESIGN COLLECTIVE IN COLUMBUS,
OHIO. "That's a trend to try to expose the
freshness and the wholeness of the ingredients as much as possible," he says. "We're
moving away from the kitchen as a manufacturing facility that uses prepared foods,
to the kitchen that showcases hand-crafted
foods."
The trend is especially true in fast-casual
and quick-service establishments, he says.
Instead of a walk-in cooler in the back of the
kitchen, there is a glass-doored refrigerator that is visible to customers. There
are also clear bins filled with tomatoes,
mushrooms and other fresh ingredients.
"Essentially you take them out of the
boxes they arrive in, and showcase those
to the customer," LaCount says.
LOOKS AREN'T EVERYTHING. The
kitchen also has to be designed for
efficient workflow. The right equipment
is key, and LaCount says one trend he
is seeing is increased interest in rotating
deck ovens. That way, the kitchen staff
can prepare an individual pizza, a Sicilian
pizza, and a hot sub sandwich all at the
same time. "They are incorporating this
as a way to speed things up," he says.
Sometimes operators have to get
creative with the equipment they have
on hand until they can expand. Park
Street Pizza in Sugarcreek, Ohio, is in the
process of building a commissary kitchen
for the catering side of the business.
"We were dual purposing our conveyor
ovens for everything, pizza, baking desserts, cooking bacon," says owner Rocky
Shanower. "Now we're going to have the
right equipment, convection ovens, a six
burner range and a wood-burning grill."
The new 4,500-square-foot facility, set
to open this summer, will have a full time,
day shift prep team to prepare the dough
and do all the cooking for the mobile
business. Shanower says the staff was very
involved in designing the kitchen to optimize the workflow. "As the owner I am
3 6 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 8
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Pizza Today - July 2018
Table of Contents for the Digital Edition of Pizza Today - July 2018
Pizza Today - July 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Hiring a Bartender
Kitchen Design
Summer Salads
Menu Labeling Law in Effect
Road to Ppne ‘18
Young Entrepreneur of the Year: Sammy Mandell, Gapco, Dallas, Tx
Gapco
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - July 2018 - CT1
Pizza Today - July 2018 - CT2
Pizza Today - July 2018 - Pizza Today - July 2018
Pizza Today - July 2018 - Cover2
Pizza Today - July 2018 - Commentary
Pizza Today - July 2018 - 4
Pizza Today - July 2018 - 5
Pizza Today - July 2018 - Contents
Pizza Today - July 2018 - 7
Pizza Today - July 2018 - 8
Pizza Today - July 2018 - 9
Pizza Today - July 2018 - Contributors
Pizza Today - July 2018 - 11
Pizza Today - July 2018 - Expo Spotlight
Pizza Today - July 2018 - 13
Pizza Today - July 2018 - Interact
Pizza Today - July 2018 - 15
Pizza Today - July 2018 - Conversation
Pizza Today - July 2018 - 17
Pizza Today - July 2018 - Man on the Street
Pizza Today - July 2018 - 19
Pizza Today - July 2018 - Tony’s Trending Recipe
Pizza Today - July 2018 - 21
Pizza Today - July 2018 - At Your Service
Pizza Today - July 2018 - 23
Pizza Today - July 2018 - Destinations
Pizza Today - July 2018 - 25
Pizza Today - July 2018 - Knead to Know
Pizza Today - July 2018 - 27
Pizza Today - July 2018 - 28
Pizza Today - July 2018 - 29
Pizza Today - July 2018 - Hiring a Bartender
Pizza Today - July 2018 - 31
Pizza Today - July 2018 - 32
Pizza Today - July 2018 - 33
Pizza Today - July 2018 - Kitchen Design
Pizza Today - July 2018 - 35
Pizza Today - July 2018 - 36
Pizza Today - July 2018 - 37
Pizza Today - July 2018 - Summer Salads
Pizza Today - July 2018 - 39
Pizza Today - July 2018 - Menu Labeling Law in Effect
Pizza Today - July 2018 - 41
Pizza Today - July 2018 - 42
Pizza Today - July 2018 - 43
Pizza Today - July 2018 - Road to Ppne ‘18
Pizza Today - July 2018 - 45
Pizza Today - July 2018 - Gapco
Pizza Today - July 2018 - 47
Pizza Today - July 2018 - 48
Pizza Today - July 2018 - 49
Pizza Today - July 2018 - 50
Pizza Today - July 2018 - 51
Pizza Today - July 2018 - 52
Pizza Today - July 2018 - Product Showcase
Pizza Today - July 2018 - 54
Pizza Today - July 2018 - 55
Pizza Today - July 2018 - 56
Pizza Today - July 2018 - Pizza Today Yellow Pages
Pizza Today - July 2018 - 58
Pizza Today - July 2018 - 59
Pizza Today - July 2018 - 60
Pizza Today - July 2018 - 61
Pizza Today - July 2018 - 62
Pizza Today - July 2018 - 63
Pizza Today - July 2018 - 64
Pizza Today - July 2018 - The Marketplace
Pizza Today - July 2018 - 66
Pizza Today - July 2018 - 67
Pizza Today - July 2018 - 68
Pizza Today - July 2018 - 69
Pizza Today - July 2018 - 70
Pizza Today - July 2018 - 71
Pizza Today - July 2018 - 72
Pizza Today - July 2018 - Reader’s Resource
Pizza Today - July 2018 - Mike’s Monthy Tip
Pizza Today - July 2018 - Cover3
Pizza Today - July 2018 - Cover4
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